1. In a large bowl, beat butter and sugar with an electric mixer until light and fluffy. Add flour, graham crackers, water, vanilla, and salt and mix until just incorporated. Mix in melted chocolate. Using your hands or a stiff rubber spatula, fold in semisweet chocolate chips. Shape dough into a disc, wrap in plastic, and refrigerate for at least 2 hours and up to 1 day.
2. Place racks in upper-middle and lower-middle of oven and heat to 350 degrees. Unwrap dough and let sit at room temperature for 10 minutes. Working with half of the dough at a time, roll tablespoon-size portions of dough into balls and place on two parchment-lined baking sheets. Bake until lightly browned around edges, 12 to 14 minutes. Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack. Let baking sheets cool slightly, then repeat with remaining dough.
3. Microwave caramel topping until warm and pourable. Using a spoon, drizzle caramel over cooled cookies.
Source: Hannaford Fresh Magazine, November - December 2016